By Hospital food in the UK has long been a point of contention. While it’s often the subject of jokes or mild complaints, it’s also something patients must endure when they are at their most vulnerable. From soggy fish and chips to uninspiring pasta, the meals served to patients in many NHS hospitals leave much to be desired. But why is this the case? And more importantly, why can’t hospitals serve better food?
A “Nutritional Holiday”
In one poignant example, a mother describes the food served to her daughter, Vida, as she underwent a bone marrow transplant in a major London hospital. The meal consisted of soggy battered fish, bland chips, and packaged snacks—hardly what you would consider nourishing or appetizing. Despite the fact that Vida’s condition demanded a diet to support her recovery, the hospital’s offerings were far from optimal. The hospital’s dietician even suggested focusing on calories over nutritional quality, given Vida’s inability to eat much due to chemotherapy.
This scenario, unfortunately, is not an isolated one. For many families, including those living in London with the ability to bring in food, the options available in hospitals are less than ideal. And for those without this privilege, they are forced to settle for food that is nutritionally dubious, unappetizing, and lacks the care necessary to help patients heal.
A Widespread Problem
The UK’s hospital food issues are not unique. From Australia to Brazil, Kenya to Spain, many countries’ public hospitals struggle to serve nutritious, flavorful meals, often due to limited resources. The common theme in many state-run hospitals is the lack of fresh ingredients, reliance on processed foods, and a general focus on meeting basic health and safety standards over nutritional quality.
However, there are exceptions around the world. Hospitals in Sweden, for example, prioritize food as a key part of patient care, cooking meals from scratch on-site. Japanese hospitals are renowned for their restaurant-quality meals, which feature dishes like grilled fish and tofu balls. In Taiwan, the meals are tailored to the individual needs of each patient, often following principles of Chinese medicine, with warm, nourishing dishes like congee and vegetable soups. In contrast, many British hospitals struggle to make the most basic meals both nourishing and enjoyable.
The Health Implications of Poor Hospital Food
In the UK, food is often viewed as secondary to medical interventions, despite the growing body of research linking nutrition to patient outcomes. As Henry Dimbleby, who led the government’s national food strategy, notes, “The NHS is fundamentally drug- and intervention-based, not prevention-based.” This reactive healthcare system doesn’t prioritize food as an essential part of the healing process, especially for patients like Vida, who require prolonged stays and special diets to support their recovery.
Dimbleby points out that the quality of food in British hospitals is a reflection of the nation’s broader food culture. While food awareness is improving across society, institutions—hospitals included—lag behind. Despite the obvious benefits of good nutrition, food in the NHS is often treated as an afterthought. As Naomi Duncan, CEO of Chefs in Schools, emphasizes, “The key performance indicators are cost, timekeeping, and hygiene… but not how nourished a meal makes patients feel.”
The Psychological and Emotional Side of Food
Beyond the nutritional value of hospital food lies its psychological impact. As Dr. Tamal Ray, an NHS anaesthetist and former Great British Bake Off contestant, explains, “The psychological side of recovery is a huge part of the physical side.” Good food can bring comfort and joy, especially when a patient is confined to a hospital bed for days or weeks. But this comfort is often absent in hospitals, where food may be bland, overcooked, and devoid of the care that could make it more palatable.
In some hospitals, however, food is seen as an opportunity to engage and support patients. For example, at the Royal Marsden NHS Foundation Trust, which specializes in cancer care, food is a bespoke and creative part of treatment. With a team of dietitians, chefs, and catering staff working together, they provide freshly made meals for pediatric patients. They go beyond just fulfilling basic dietary needs, offering comfort foods like homemade chicken dippers and pizza, as well as fun touches like ice cream carts. These initiatives help keep patients engaged with their food, and studies show that enjoyment of food can actually speed up recovery.
A Step Towards Change
The issue of hospital food is not one without a solution. As Prue Leith, who advised the government on hospital food reform, points out, improving food in hospitals is possible. It’s just a matter of prioritizing food quality and working with the kitchen staff to ensure that meals are both nourishing and enjoyable. Neller Davies, a consultancy that has revamped food in several UK hospitals, demonstrates how real, fresh food can be served even in large-scale settings. At Ashford and St Peter’s Hospitals in Surrey, for instance, staff food costs decreased by 15%, and sales increased from £450,000 annually to over £2 million in just three years. Moreover, St Richard’s Hospital in Chichester has successfully implemented a system where up to 6,000 fresh meals are prepared daily on-site, catering to a wide range of dietary needs and reducing food waste by 50%.
While there may be challenges in making quality food affordable in hospitals, the example of these successful implementations proves that it’s not only possible but also potentially profitable. It’s about finding ways to control costs while ensuring the food is fresh, nutritious, and made with care.
Conclusion: A Change Is Possible
Hospital food in the UK may have long been a source of frustration, but there are growing efforts to improve it. Whether through the creative approach at the Royal Marsden or the innovative work done by Neller Davies, there is evidence that better food is achievable even in large institutions. As health experts and chefs agree, good hospital food is an essential part of patient care—nourishing the body, uplifting the spirit, and aiding in recovery.
Ultimately, it comes down to a shift in how food is valued within the healthcare system. When hospital food is prioritized as part of holistic care, it can help patients feel better, recover faster, and even enjoy the process. The UK, like many countries, has a long way to go, but change is possible with the right focus and resources.